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Friday, February 14, 2014

THE SATURDAY SPANKINGS BLOG HOP 2/15/14

In this
week’s snippet from “The Author”, our upcoming novella, Richard finally gave
Dana what she needed to fall asleep.“Thank
God,” you said under your breath.

Since I am posting this on Valentine’s
Day, I thought I would offer you my favorite chocolate cake recipe.It’s pretty much a “no fail” cake that is
moist and has such a good chocolate kink ...I mean kick. Before I started writing, I spent a lot of time
baking.And when you taste this cake,
you’re probably going to think, she
should go back to baking… Ahh … but first the snippet …

*************

“Richard, please.I need to feel you inside me, now.”

“We have plenty of time; the birds aren’t
even up yet,” he teased in a raspy voice.What she needed was to feel
him possess every inch of her - to know that he was in control.Gradually his broad cock edged into her slippery
lips, and every second was savored as he slowly stretched her tight passage.Once she was filled completely, he exited
leisurely - only to drive back in deep, with powerful thrusts.She moaned in gratitude as he reached around
to circle her sweet button with his wet fingers, making her happy pussy shiver with
excitement.

Without warning, his palm sharply met the
blush on her tender bottom right before he drew back and plunged as far into
her depths as he could reach.A low,
deep cry came from his throat as he spilled his hot seed while Dana’s muscles
convulsed and clamped around him.

“I should
get caught more often,” she purred softly, as he gently kissed the back of her
neck.

*************

Thanks for
coming by! Scroll down if you are
interested in my Valentine’s Day offering and don’t forget to stop and visit
some of the other Blogs on this Hop.Have a sweet Saturday! ~ Shelly

CHOCOLATE
CAKE

3 c flour

2 c sugar

½ c cocoa

2 tsp.
baking soda

1 tsp. salt

2 TBS white vinegar

2 tsp.
vanilla

2 c water

1 c oil (I
use canola or a blend of vegetable oils)

Sift dry
ingredients and then add liquids.Mix
together with a paddle attachment, if you have a choice.Pour into 2 – 8 inch pans for a layer cake or
a 9 x 13 that you either greased or lined with parchment paper.Bake for 35 to 40 minutes in a pre-heated
oven at 350 degrees.I usually start
checking with a toothpick at 35 minutes. You want it clean, but crumbs are acceptable –
wet batter on the toothpick is not.Seriously, that’s it.

Notice -
there are no eggs in this recipe.But the
oil and vinegar combination creates a delicious, moist cake.You can use dark cocoa or regular.I usually use regular, but I have had
requests for dark.Basically, they taste
the same – the difference is in the color.Cool and serve.It freezes well,
too.It’s good as a stand-alone, but I’ve
also used it in my chocolate-kahlua trifle when I didn’t have brownies
available.Seriously, everyone should
have brownies or chocolate cake in their freezer, just in case of an emergency.

This cake
really doesn’t need frosting – but I have used chocolate, cream cheese or
German chocolate.I prefer
chocolate.This one calls for melted
butter, so obviously, it will be soft.Everything doesn’t have to be hard to be delicious, just sayin’ :)

CHOCOLATE
FROSTING

1 stick of
unsalted butter

2/3 c cocoa

3 c powdered
sugar

1/3 c milk

1 tsp.
vanilla

Melt butter
and alternate powdered sugar, milk and cocoa.Stir in vanilla.Sometimes I add
more cocoa to make the frosting darker, but remember, that will cause it to dry
it out a little more.So, adjust to your
own taste.If you have the choice, whip with a
wire whisk attachment.It will be
creamier.

So glad Richard finally gave Dana what she needed. However, I suspect he would want to discourage the thinking she revealed with her last line. I mean, I'm certain that wasn't his intention. Loved the snippet, Shelly.